To begin making the Maddur Vada Recipe prep all the ingredients and keep them ready

In a large mixing bowl, combine all the ingredients for the Maddur Vada dough without adding water

The dough will be a little stiff and more like a bread crumb consistency

After the dough gets combined, cover the dough and allow it to rest for 10 minutes

This resting process will bring out the moisture - as the onions will release a little water when exposed to the salt

After 10 minutes, knead the dough again and you will notice it will come together like a firm roti dough

If you feel the Maddur Vada dough did not have enough moisture, then add a few drops of water at a time and knead to make a very firm roti dough

Divide the Maddur Vada dough into large lemon size balls

Preheat the oil for deep frying the Maddur VadaNow to make the Maddur vada, grease your palms with a little oil and also grease a small piece of aluminum foil with oil as well

This helps in sliding maddur vada into the hot oil easily

Take a small ball of the Maddur Vada dough and pat it flat over the foil with your greased fingers

You can keep it little thick and not too thin

Carefully slide the Maddur Vada from the oil into the hot oil and deep fry on both the sides for about 1 minute over medium heat until dark golden brown and crisp

Based on the size of your kadai, you can deep fry 2 to 3 Maddur Vada at a time

Once golden brown and crisp, remove the Maddur vada from the oil and drain it over a kitchen paper napkins and serve hot

Serve the Maddur Vada as a Tea Time Snack along with Spicy Coconut Chutney and a hot cup of filter coffee